摘要
以鱼糜为主要原料,研究添加蔬菜汁、淀粉、蛋清对产品特性的影响。实验结果表明,鱼糜加入量70%,胡萝卜汁3%,番茄汁1%,马铃薯淀粉5%,蛋清5%,所得鱼糜制品色泽呈红褐色,切面密实,弹性和韧性好,具有鱼肉的鲜香和胡萝卜、番茄蔬菜特有的气味,营养价值高,口感细腻。
This article studied the processing technology of the surimi products made of surimi were studiedand dosages of surimi aAnd the effects of products characteristics of nd concentrated carrot vegetable, starch and egg white were studed in this paperjuice and concentrated tomato juice and all kinds of accessories. The results indicated that the appropriate proportion was 70% surimi, 3%concentrated carrot juice, l%concentrated tomato juice, 5% potato starch, 5% egg white protein. The surimi products with reddish-brown and odors of fish and carrot and tomato have higher nutrition value, better elasticity and better taste.
出处
《农产品加工（下）》
2009年第8期39-41,共3页
Farm Products Processing
关键词
蔬菜
鱼糜
胡萝卜
番茄
vegetable
surimi
carrot
tomato
